Braised Stuffed Turkey Breast

This recipe’s a fair amount of work, but you’ll end up with a dish worthy of a holiday table. The turkey breast is butterflied, then stuffed with meat and breadcrumbs before being rolled, tied, and braised. The easiest way to butterfly a boneless skinless turkey breast is to have the butcher do it for you. Just ask! To DIY it: Set the breast on a cutting board so that the smoother side that had the skin is facing down. Holding the blade of a large chef’s knife parallel to the cutting board, cut into the thinner side of the meat as if you were cutting into the pages of an open book from the side, working the knife through the meat until about 1 inch remains at the fatter side. Open the breast up like said book, that

Cuisine

Modern

Course

Main Course

Difficulty

Medium

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Keywords

30-60 min, 4-6 serving, boneless skinless turkey breast, bulk sweet italian sausage meat, butter , chicken broth, contributed, cook 35 min, cornstarch, fennel seeds, fresh breadcrumbs, fresh oregano sprigs, garlic clove, ground black pepper, lemon zest, main course, max pressure cook, medium, modern, prep 15 min, pressure cook, raisins, shallot, table salt, water

Prep Time

15 min

Cook Time

35 min

Servings

4-6 serving

Ingredients

2 tbsp butter
1 medium shallot
1 medium garlic clove
4 ounces bulk sweet Italian sausage meat
1/4 cup raisins
1 cup fresh breadcrumbs
1 tsp lemon zest
1/2 tsp fennel seeds
2 1/2 lbs boneless skinless turkey breast
1/2 tsp table salt
1/2 tsp ground black pepper
1 1/2 cups chicken broth
2 fresh oregano sprigs
1 1/2 tbsp Water
1 tbsp cornstarch

Instructions

Press Saute, set time for 10 minutes.
Melt 1 tablespoon butter in the cooker. Add the shallot and garlic; cook, stirring often, until softened, 2 minutes. Crumble in the sausage meat. Cook, stirring to break it up, until well browned, about 4 minutes.
Turn off the SAUTÉ function and scrape the contents of the pot’s insert into a large bowl. Cool for 5 minutes; then stir in the raisins, breadcrumbs, lemon zest (if using), and fennel seeds. Cool for 10 minutes.
Lay the turkey breast split side up on a large cutting board. Spread the breadcrumb mixture in an even layer over the meat. Roll the meat up from the long edge to form a compact spiraled “log,” then tie this log in three places with butchers’ twine to keep it closed. Season the outside of the log with the salt and pepper.
Press Saute, set time for 10 minutes.
Melt the remaining 1 tablespoon butter in the cooker. Add the stuffed turkey breast (bending it to fit if need be) and brown lightly on all sides, turning occasionally, about 5 minutes. Turn off the SAUTÉ function, then pour in the broth. Tuck the oregano sprigs around the meat and lock the lid onto the cooker.
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 25 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 35 minutes with the Keep Warm setting off.
When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the cooker. Find and discard the oregano sprigs. Use a large, metal spatula and a spoon (for balance) to transfer the turkey roll to a nearby cutting board.
Press Saute, set time for 5 minutes.
As the sauce comes to a simmer, whisk the water and cornstarch in a small bowl until smooth. Whisk this slurry into the sauce and continue cooking, whisking constantly, until thickened somewhat, 1 to 2 minutes. Immediately turn off the SAUTÉ function and remove the insert from the pot to stop the cooking. Slice the stuffed turkey breast into 1-inch-thick slices and serve with the sauce ladled on top.

Notes

Beyond
• Because of the size of this roll, the recipe will not work well in a 3-quart cooker.
• Try swapping out the sweet Italian sausage meat for raw chorizo sausage meat, and the fennel seeds for cumin seeds.

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